Union Square Zucchini Recipe

This has become one of my all time favorite recipes. Since reading the 4-Hour Chef, I have to admit, my cooking skills went to a whole new level. Here was my mental block with cooking prior to “becoming a chef”: it took way too many ingredients, I had to be in the kitchen half the day, etc… All the recipes that I will be sharing with you are simple – no more than 4 ingredients and very short hands-on-time! Ta-dah!!!

Union Square Zucchini Recipe

Hands-on-Time: 5 min (prep work)

Total Time: 10 min

Gear: Star or Swiss Peeler, Nonstick skillet, Fork

Ingredients:

union_square_zucchini

  • Zucchini – 4 small
  • EVOO (Extra Virgin Olive Oil) – 1 T (table spoon)
  • Garlic – 1 clove peeled
  • Chile Flakes (or red pepper flakes) – 2-finger pinch
  • Ghee – 1 t (teaspoon)
  • Lemon Juice – 1/2 lemon
  • S+P – salt & pepper to taste

Prep:

  1. Cut just one end off each zucchini
  2. With 1 hand – hold the peeler, with the other hand – brush the zucchini downward on top of the peeling blade, holding the end that hasn’t been cut.
  3. Pat down the zucchini slices with a paper towel for 1-2 min to remove as much water as possible

Pickup:

  1. Heat the skillet over the medium-high heat
  2. When a drop of water sizzles as it hits the pan, pout 1 T of EVOO
  3. Spear the clove of garlic sideways on the end of the fork
  4. Sprinkle the chile flakes on top of the oil and wait 30 sec. Use the garlic clove on the fork to spread them around
  5. Add half of zucchini slices, doing your best to spread them out no more than 3-4 slices deep
  6. Add the 1t of ghee and squeeze in the lemon juice (too much of either won’t hurt)
  7. Move the zucchini around using the fork with the clove of garlic for about 2 min
  8. Push the cooked zucchini to the side of the skillet and add the remaining zucchini
  9. Let sit for 2 min, then mix everything together and remove from the skillet
  10. Try a bite, then season with S+P if needed. ENJOY!

 

I learned that chefs use the highest quality ingredients… here they are! I highly recommend you try these in cooking:

ghee Ghee Organic Clarified Butter – the smell and taste are out of this world!

It’s slow-carb, rich, and butterlike in taste.

It’s also able to withstand higher heat (normal butter is easy to burn and therefore perfect for ruining dishes)

 

 

 

maldonMaldon Sea Salt

Most chefs agree that salt is the most important ingredient in the kitchen.

This is “finishing” salt – put it on the food right before eating

Salt isn’t only used to change favor. It can remove moisture, change texture, counter bitterness (try it on dark chocolate), or help you wash salad greens more easily.

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To Your Success,

Nadya Melton

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